Duck Breasts With Pomegranate...Duck Breasts With Pomegranate And Mint

Duck Breasts With Pomegranate And Mint is a gluten free, dairy free, paleolithic, and primal recipe with 8 servings. For $3.63 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 171 calories, 24g of protein, and 5g of fat. 136 people have made this recipe and would make it again. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salad chard, duck breasts, pomegranate, and a few other ingredients on hand, you can make it. It is brought to you by nigella.com. Overall, this recipe earns a great spoonacular score of 99%. Users who liked this recipe also liked Duck Breast with Redcurrant and Port Sauce, Duck Egg Omelette With Caviar and Sour Cream, and Duck with Dried Cranberries, Tangerines and Mascarpone Sauce.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 220C/gas mark 7/425F.

2. 02

   Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.Turn the duck breasts over and then place in the oven for about 15 minutes.

3. 03

   Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.Line a meat plate or flattish platter with the salad leaves.Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half - just by hand - over the duck as well.Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.